Vietnamese-style beef skewers

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15 min


30 Skewers

* PLUS Freezing Time: 30 minutes, Broiling Time: 5 minutes


  • 30 small wooden skewers
  • 500 g top sirloin steak , about 1-in. thick
  • 1 lemon
  • 2 tbsp vegetable oil
  • 5 garlic cloves , minced
  • 1 tbsp finely grated fresh ginger
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 2 tbsp soy sauce
  • 1/4 cup finely chopped fresh mint


  • Soak skewers in water for 20 minutes. To make steak easier to slice, place in freezer for about 30 minutes. Meanwhile, line a rimmed baking sheet with foil.
  • Finely grate 1 tbsp (15 mL) peel from lemon into a medium bowl. Stir in oil, garlic, ginger, coriander and cinnamon. Mixture will form a paste. After steak has chilled, slice across the grain in to very thin strips. Add beef to garlic mixture and stir to evenly coat. Refrigerate if not cooking immediately.
  • When ready to cook, position oven rack in top third of oven. Preheat broiler. Tightly thread 1 strip of beef onto each skewer. If strips are small, thread 2 or 3 strips onto skewer.
  • Place skewers on baking sheet. (It will be a tight fit.) Brush with soy sauce. Broil until meat loses its pink colour, 5 to 7 minutes. You don’t need to turn skewers. Remove from oven and arrange on a platter. Sprinkle with mint if you wish. Serve with lime of lemon wedges.

Nutrition (per serving)

  • Calories
  • 28,
  • Protein
  • 3 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 2 g,
  • Sodium
  • 74 mg.

The Best Cut:

Slicing beef across its natural grain results in a more tender piece that if sliced along the grain.